Stovetop Granola

Not sure where I found this recipe. I printed it out years ago and only just now tried it.

Ingredients:
1 1/2 tsp olive oil
1 cup rolled oats
2 Tbsp and 2 tsp butter
1 Tbsp honey
2 Tbsp and 2 tsp packed brown sugar
1/4 cup chopped almonds
2 Tbsp and 2 tsp dried cranberries
I added chopped up chocolate bits as well!

Heat the oil in a large skillet over medium-high heat. Add oats, then cook and stir until starting to brown and crisp, about 5-10 minutes. Remove from heat and spread out on a cookie sheet to cool.

Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.

Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

Verdict:

Thumbs up! Very easy and so simple to make it however you like. I don't love granola but I do really like the sweetness factor paired with the crunchiness of the oats, so I have to admit I'm digging this as a snack.

Caramel-Stuffed Chocolate Chip Cookies

From: Martha Stewart magazine

Ingredients:
3 cups AP flour
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 tsp baking powder
3/4 tsp baking soda
1 tsp salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces
12 oz semisweet chocolate chips
2 large eggs, room temperature
1 tsp pure vanilla extract
24 caramels, halved

Preheat oven to 375 degrees. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.

Line 2 baking sheets with parchment. Scoop dough into 4-oz balls (about 1/3 cup); make a deep, wide hollow in each center. Enclose three pieces of caramel in each, roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.

Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7-10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely.

What we did differently:
I halved the recipe and I'm SO GLAD we did. These cookies were MASSIVE!! Other than that I didn't change anything, but I will give you a tip, because I've made a lot of stuffed cookies in my day. Make sure the dough completely covers the caramel on the oven, or the caramel will ooze out of the bottom of the cookie and make it fall apart easier.

Verdict:
Thumbs up! Love, love! These are SO good and super easy to make!

Chunky Macadamia Nut White Chocolate Cookies

From: Southern Living cookbook 1992

Ingredients:
1/2 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
2 Tbsp sugar
1 egg
1 1/2 tsp vanilla extract
2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 cup (6 oz) vanilla-milk morsels or 1 6-oz package white chocolate-flavored baking bars, cut into chunks
1 7-oz jar macadamia nuts, coarsely chopped

Beat butter at a medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add egg and vanilla, mixing well.

Combine flour and next 3 ingredients; gradually add to butter mixture, mixing well. Stir in morsels and nuts; drop by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned.

What I did differently:
I used only a 4-oz bag of macadamia nuts and it was more than enough.

Verdict:
Well, these weren't terrible, but they didn't taste store-bought. In my opinion, they weren't moist enough and they weren't as sweet as I expected they would be. Honestly, if I were going to make them again (or if you are going to make them), I would double the recipe for the dough, and use the suggested amount of chips and nuts.

Chocolate Chess Pie

From: Southern Living Cookbook

Verdict:
Thumbs up! Brianna made this pie the other night and it was very easy. The taste was great. The middle is cooked but still a little gooey and soft, but the top part gets a little crisp to it. It's very sweet, so keep that in mind! Would definitely make again, especially if I need something last minute.

Homemade 3 Musketeers

From: http://monstermama-monstermama.blogspot.com/2011/03/3-musketeer-bars-minis-of-course.html

 
Ingredients:
2 cups semi-sweet chocolate chips
1 8-oz tub of Cool Whip (thawed)
2 cups chocolate coating wafer melts (I got them at Michaels)

Line a 8" square pan with wax paper. In medium bowl, melt choc chips in microwave at 50% power for 30 seconds. Stir and return to microwave  for 30 more seconds at 50% power. If chocolate is still not melted completely - continue heating it at 10 second intervals at 50% until smooth. Let it cool a bit so you don't melt everything into a sludge.
Using an electric mixer on high speed, beat your melted chocolate for 30 seconds. Add the Cool Whip to melted chocolate and beat just until combined and fluffy -30-60 seconds. Spread evenly into prepared 8x8' pan. Place in freezer for about 30 minutes (overnight might even be better). Remove from freezer, remove candy from pan and cut into squares. Return back to freezer. I worked in small doses so I could keep them hard and easier to work with.
Melt candy wafers in microwave following package directions. Take out frozen squares and dip into melted chocolate. Place on baking tray lined with wax paper. Allow chocolate to set up in refrigerator or freezer. Store in airtight container in refrigerator or freezer.

These are gluten free!

Verdict: Thumbs up! Incredible! What an awesome snack and they tasted great for days afterwards - I can't believe they lasted that long! They satisfied my sweet tooth for sure! I will be making these more often!

Chewy Fudgy Homemade Brownies

From: Sally's Baking Addiction

Ingredients:

• 1/2 cup (115g) salted butter
• 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour
• 2 Tablespoons (11g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhang on all sides, or grease it. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Verdict:
Thumbs up! Okay, when I first tasted these brownies I thought they had too much chocolate in them. I could only eat one because it was so rich. But the next day, I figured I'd try one again. I popped it in the microwave for about 8 seconds - oh my gracious - to die for! These were so much better the second day, in my opinion. I will definitely be making these again. This is my favorite homemade brownie recipe I've tried. 

Chocolatetown Special Cake

From: 100 Best Brand Name Recipes cookbook

Ingredients:
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups AP flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups buttermilk or sour milk

Frosting:
6 Tbsp butter, softened
2 2/3 cups powdered sugar
1/2 cup cocoa
4-6 Tbsp milk
1 tsp vanilla extract

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.

Stir together cocoa and water in small bowl until smooth.

Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Pour batter into prepared pans.

Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with buttercream frosting.

For frosting:
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Makes about 2 cups frosting.

Verdict:
Thumbs up! I love homemade cake. They are cheaper than box mixes (really!) and I usually have everything on hand already so I save a trip to the store. This recipe is delicious! It's so easy I'll definitely be making it again.

*P.S. It says "You're a beast" because I was celebrating Stephen completing a Spartan Beast race!*   

Chocolate Pudding Cake

From: Spend With Pennies

Ingredients:
3/4 cup AP flour
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
2/3 cup milk
1 tsp vanilla
2 Tbsp vegetable oil

Topping:
2/3 cup packed brown sugar
1/4 cup miniature semisweet chocolate chips
1/4 cup cocoa powder
1 1/4 cups hot water

Preheat oven to 350 F. In a 2-quart casserole dish, combine flour, white sugar, cocoa powder and baking powder. Add milk and oil and vanilla. Stir until well mixed. In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.

Bake for 30-35 minutes or until the top looks cooked. Serve warm.

 
Verdict:
Thumbs up - if you like chocolate! This one-dish recipe is actually very cool. The dish creates the pudding sauce when you pour the hot water on top. The only thing about this recipe is it is very chocolate-y. I'm not a huge chocolate fan so it was a little overwhelming to me. My daughter and husband loved it though. Plus, it really doesn't get any easier than this, so I recommend this recipe!

Chocolate Protein Mug Cake

From: Recapture Fitness

Ingredients:
1 scoop protein powder (chocolate)
2 tsp coconut flour (I used white-wheat)
1/4 tsp baking powder
sweetener of choice (I added two packets of Great Value no calorie sweetner; their version of Splenda)
2 tsp unsweetened cocoa (I did not add this)
2 egg whites
1 tsp coconut oil
1 Tbsp almond milk (I used 1% milk)
1/2 tsp vanilla

Mix all ingredients together well in mug.  Cook mug in microwave for 45-60 sec.

Verdict:
Thumbs up! The website I got the recipe from added a peanut butter fluff to the top. I added Smuckers caramel topping because - YUM! I also overcooked it so it was a little dry but the caramel topping made up for that!

Nutrition info: (based on my ingredients)
Calories: 205
Carbs: 10g
Fat: 7g
Protein: 24g

Chocolate Chunk-Peanut Cookies

From: Southern Living

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups AP flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup unsalted dry-roasted peanuts
1 bag chocolate chunks

Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until combined.

Combine flour and next 4 ingredients. Add to butter mixture, beating well. Stir in peanuts and chocolate chunks.

Shape dough into 2-inch balls. Flatten slightly and place on ungreased baking sheets. Bake at 375 F for 12-15 minutes or until lightly browned. Cool on pan for a couple of minutes and then transfer them to a wire rack to cool completely.

Double chocolate chunk-peanut cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.

Verdict:
Thumbs up! I just love peanut butter and chocolate AND cookies! What an easy recipe. I had all the ingredients on hand which I love. I think it still would have been great even without the dry peanuts though. I was surprised that the cookies had a great, cake-y consistency even though there were SO many peanuts and chocolate chips. These make a ton, so beware - around 3 dozen. I'll definitely be making them again though!

Peanut Butter Chocolate Chip Snack Cake

From: Buns in My Oven

Ingredients:
One box yellow cake mix
1/2 cup peanut butter
eggs, as called for on box
melted butter, to replace oil as called for on box
milk, to replace the water as called for on box
1 tsp vanilla
2 cups chocolate chips

Preheat oven to 350 degrees. Add all of the ingredients, except for the chocolate chips to a large mixing bowl or stand mixer and mix until well combined. Stir in the chocolate chips. Pour batter into greased 13x9 pan and bake as directed on the box.

Verdict:
Thumbs up! Yummy and incredibly easy. Just the kind of quick dessert I like!

Salted Caramel Hot Chocolate (My Favorite Single-Serve)

From: Just a Pinch

Ingredients:
1 cup milk
3 Tbsp cocoa powder
2 tsp caramel topping
1/4 tsp coarse sea salt
1/2 tsp sugar
whipped cream

Pour caramel topping into a mug. Pour 1 cup milk and 3 tbsp cocoa powder into a sauce pan, stir then heat until hot and frothy. Pour cocoa mixture into mug, add sugar then stir (can use more or less sugar. the amount provided will make a slightly bitter hot chocolate). Add whip cream then top with about 1/8th tsp of sea salt, and drizzle with more caramel sauce!

Verdict:
Thumbs up! My new favorite recipe. This one is a more bitter flavor of chocolate than other homemade cocoas I've tried. I added about a teaspoon more sugar than what is in the recipe and it was perfect to me. This is awesome for when you're just craving cocoa and you don't want to make a huge batch or you've run out of the store-bought stuff.  

Chocolate Peanut Butter Pretzel Bars

From: Food Fanatic

Ingredients:
4 cups crushed pretzels
1 cup peanut butter
14 oz can of sweetened condensed milk
1 1/2 cups chocolate chips

Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.

In a small saucepan over low heat, melt the peanut butter and condensed milk together and stir to combine.

Add the pretzel crumbs to a large bowl and mix in the peanut butter mixture, stirring to coat.

Press the crumb mixture into the prepared dish and bake for 15-20 minutes or until set.

Remove from the oven and sprinkle the chocolate chips on. Return to the oven for 1-2 minutes. Remove and use a spatula to spread the chocolate chips evenly across the top.

Cool before cutting.

Verdict:
I think I would have liked these better in a 9x13 pan. I think the flavor combination is amazing and you can't go wrong with it. I just think the crumb layer was overpowering. It was very thick and hard to bite into because of the thickness. I would like to make these again in a longer pan, because I think it would make a big difference. If you try these I would love to hear what you thought!

4 cups crushed pretzels

1 cup peanut butter

14 fluid ounces sweetened condensed milk

1 1/2 cups chocolate chips

- See more at: http://www.foodfanatic.com/2013/06/chocolate-peanut-butter-pretzel-bars-the-best-of-all-worlds/#sthash.2fV1NXVc.dpufV

O'Henry Bars OR Scotcharoos

From: Joyful Momma's Kitchen

Ingredients:
1 cup granulated sugar
1 cup karo syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

In a small sauce pan, bring sugar and karo syrup to a boil over medium high heat.  Stir constantly.

Remove from heat and stir in peanut butter.  Whisk in until smooth.

In a large mixing bowl, pour the sugar sauce over 6 cups of Rice Krispies and gently stir until well combined.

Press into a greased 9x13 pan.

In microwave, heat the chips 30 seconds at a time and stir well in between heatings.  Heat just until melted, taking care to not burn them.

Pour chocolate mixture over cereal in dish.  Spread evenly and let cool.  Slice into bars.

Verdict:
Thumbs up!! I can definitely see how these don't last long once they're made. What a great combination of flavors! I've never heard of these before but I am so glad I found this recipe. Perfect for family or church gatherings, or just when you have a craving for something sweet! I definitely recommend these and I'll be making these again!

Chocolate Mousse Pie

From: An old index card

Ingredients:
7 ounces of milk chocolate candy bars with almonds
16 large marshmallows or 1 1/2 cups mini marshmallows
1/2 cup milk
2 cups whipping cream, whipped
1 pastry shell or graham cracker crust

Place the candy, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours.

 

Verdict:
Thumbs up! Not too sweet and not too chocolately, which is what I was worried about. Very smooth tasting and the best thing of all - super easy to put together! You could whip one of these up in less than 20 minutes (not including refrigeration time). I highly recommend this and I know I'll be throwing one of these together again in the future!

Chocolate Pudding Dump Cake

From: Buns in My Oven

Ingredients:
1 box chocolate cake mix
1 small package chocolate pudding mix
1 1/2 cups milk
1 1/2 cups chocolate chips

Preheat oven to 350 degrees.
Combine the dry cake mix, dry pudding mix, and milk in a bowl and mix until combined. Spread into a greased 9x13 baking dish. Top with the chocolate chips and bake for 30 minute or until the edges pull away from the pan.

Verdict:

Thumbs up! People. Seriously!? How could this be anything OTHER than delicious!?!? I'm telling you. Awesome, delicious, easy cake. A go-to recipe for SURE! It does not get any easier than this deliciousity!! (New word.)

5 Ingredient Reese's Cup Freezer Pie

From: Coupon Cousins

Ingredients:
1 Keebler chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 cups of milk
1 8 oz tub of Cool Whip
Reese's Peanut Butter Cups

In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese's Cups (about 15 large ones or 25 of the minis) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the pie crust. Top with a few more chopped Reese's. Store in the freezer until about 15 minutes before serving.

Verdict:
Thumbs UP!! Oh, yuuuuum. This was so delicious and SO easy to make! I will absolutely make this again in the future. Oh, and I do realize the "large box of pudding" is kind of vague... I used the 4 oz (give or take an ounce) box and it was just fine. I'm sure the larger box of pudding would be fine to use as well. HIGHLY recommend this!

Brownie Mix in a Jar

Easy and yummy gift that can be used for everything from Christmas to housewarming to secret sister to "just because"!

Brownie Mix in a Jar
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp salt

Directions:
Mix together flour, baking powder, and salt. Set aside. Layer other ingredients in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the flour mixture. Note: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder.

Here are the instructions to attach to the jar:

*Brownie Mix in a Jar
*Empty jar of brownie mix into a large mixing bowl.
*Use your hands to thoroughly blend mix.
*Add 3/4 cup butter or margarine, melted.
*Add 4 eggs, slightly beaten. Mix until completely blended.
*Spread batter into a sprayed 9x13 inch baking pan.
*Bake at 350 degrees for 30 minutes. Cool completely in pan. Makes 2 dozen.

Chocolate Caramel Shortbread Bars

From: Here

Ingredients:
For the shortbread:
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups AP flour
For the caramel:
1/2 cup butter
1/2 cup packed dark brown sugar
2 Tbsp corn syrup
1/2 cup sweetened condensed milk
For the chocolate topping:
1/2 tsp fleur de sel, optional
1 1/4 cups milk chocolate chips

To make the shortbread:
Preheat the oven to 350 degrees. In the bowl of a stand mixer, beat together the butter, sugar and flour until crumbly. Press into a 9x9 baking dish and bake for 20 minutes.

To make the caramel:
Add the butter, brown sugar, corn syrup and condensed milk to a medium sauce pan set over medium heat. Bring to a boil, stirring often, and continue boiling for 5 minutes. Remove from the heat and stir vigorously for 3 minutes. Pour caramel over (warm or cool) shortbread.

For the topping:
Sprinkle the fleur de sel over caramel. Sprinkle the chocolate chips on top and return to oven for one minute. Spread the chocolate chips with a spatula. Cool completely and cut into squares. 

Verdict:
Neutral. My pictures don't look ANYTHING like hers. I'm not sure what went wrong with this recipe. It still tasted fine, but I'll be honest - after a couple of pieces I just ate the chocolate off the top. What!?!? The chocolate chips didn't melt like they were supposed to, the caramel soaked into the shortbread instead of making a layer, and the shortbread was thick and moist instead of crumbly. I won't be making this again but let me know if you have success with it!

Chocolate Cake

From: Betty Crocker cookbook (2005 Breast Cancer Edition)

Ingredients:
3/4 cup butter, softened
3 eggs
2 cups AP flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsp vanilla
1 1/2 cups milk

Allow butter and eggs to stand at room temperature for 30 minutes. Lightly grease cake pans or a 13x9 baking sheet. Lightly flour bottom and sides of pans. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.

In a large mixing bowl beat butter for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating for 3-4 minutes. Scrape sides of bowl; continue beating for 2 minutes. Add eggs 1 at a time, beating after each addition. Beat in vanilla.

Alternately add flour mixture and milk to butter mixture, beating on low speed until just combined. Beat for 20 seconds more. Spread batter evenly into prepared pans.

Bake in a 350 degree oven for 35-40 minutes for 8-inch pans and 13x9 pan, 30-35 minutes for 9-inch pans, or until a wooden toothpick comes out clean. Cool cake for 10 minutes before removing.

Verdict:
Thumbs up! I needed a chocolate cake in a hurry so I chose the simplest recipe I could find! We had an incident with a child playing too close to the cake with a balloon as you can see....  Anyway, the cake was great - I think. I only got a small taste but since there wasn't a drop left at the end of the night I consider this recipe a success! Delicious and I would definitely make this again in the future!!

Another favorite chocolate cake recipe of mine

And this moist one that I love